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http://dx.doi.org/10.7318/KJFC/2022.37.6.547

Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace  

Jiye, Pyeon (Department of Food Science and Biotechnology, Kyungsung University)
Yoonjeong, Kim (Department of Food Science and Biotechnology, Kyungsung University)
Keum-Il, Jang (Department of Food Science and Biotechnology, Chungbuk National University)
Jong Youn, Jeong (Department of Food Science and Biotechnology, Kyungsung University)
Younghwa, Kim (Department of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.6, 2022 , pp. 547-554 More about this Journal
Abstract
This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.
Keywords
Apple pomace; cereal bar; dietary fiber; antioxidant activity;
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